This recipe for mushroom bourguignon is meat free, veggie packed and super easy to make. A perfect dish to warm you up on a cold winter night without making you feel like you over indulged. Serve it over noodles or mashed potatoes and dinner is complete. Adapted from Smitten Kitchen
2 tbsp. olive oil
2 tbsp. butter
1 lb. portobello mushrooms, destemmed and sliced
3 carrots peeled and diced
1 onion peeled and diced
4 cloves garlic minced
1 cup good red wine
2 cups vegetable broth
3 tbsp. tomato paste
1 tsp. fresh thyme leaves
1 bay leaf
1 1/2 tbsp. flour
12–18 pearl onions
Salt and pepper to taste
Parsley for garnish (optional)
- In dutch oven or similar large sauce pan heat 1 tbsp. of olive oil and 1 tbsp. butter over high heat until foam begins to subside.
- Add sliced mushrooms and cook mushrooms stirring occasionally until mushrooms begin to brown (approx. 5 minutes). Remove mushrooms and set aside.
- Lower heat to medium high and add 1 tbsp. olive oil. When olive oil has heated, add carrots and onions. Salt and pepper to taste and cook, stirring occasionally, until onions being to brown and carrots are tender crisp (approx. 10-12 minutes).
- Add garlic and continue to cook until garlic is fragrant (approx. 1 minute).
- Add wine to the pan scraping any fond (the roasted bits stuck to the pan) off bottom of pan.
- Add in tomato paste and vegetable broth, thyme and bay leaf. Salt and pepper to taste. Stir until fully incorporated and add back in cooked mushrooms.
- Bring to a boil and reduce to a simmer. Allow to cook for approx. 15 minutes until sauce has thickened and mushrooms are tender.
- Add in pearl onions and simmer for an additional 10 minutes.
- In a small bowl, mix together remaining tbsp of butter and flour. Add mixture to bourguignon, stirring to ensure flour mixture is fully incorporated.
- Allow bourguignon to simmer for additional 10 minutes. Salt and pepper to taste.
- Remove bay leaf, garnish with parsley if desired and serve over noodles or mashed potatoes.